8 ounces kochujang, or a similar fermented soy bean chile paste, readily found at any good Asian market

6 ounces butter

3 1/2 ounces red miso

3 ounces water

1 bunch green onions, broiled until charred, then sliced

1 ounce grated ginger

Place chicken wings in a steamer set over simmering water; steam until cooked through, about 8 minutes.

Remove the wings and pat them dry with a paper towel. Let them sit and air dry until they are no longer moist to the touch.

Meanwhile, start the sauce. Combine all the sauce ingredients in a large mixing bowl; beat to combine with a spatula or whisk.

In a deep, heavy-bottomed pot, heat the oil to 350 degrees. Gently ease in the dry wings; the drier the wings, the less spatter. The wings are already cooked through, so you are frying them enough to crisp the skin. Once the wings turn a nice golden brown (about 5 minutes), remove them from the oil and drain them on paper towels for a few seconds.

Add the fried wings to the sauce, tossing to coat. Add salt to taste. Serve them on a bed of shredded cabbage with blue cheese dressing.